Grapes for the Graham Beck Blanc de Blancs CC 2018 were harvested from a very specific Chardonnay clonal block on the Robertson Estate with vineyards growing in soil with a rich natural limestone content. The Chardonnay was hand-picked at 19 to 20 Brix (measurement of sugar content) during the third week of January. Grapes were picked into lug boxes and then transferred to fruit bins for transport to the cellar, where the whole bunches were tipped into the presses and underwent a gentle and slow pressing cycle to extract the juice as softly as possible. Whole bunch pressing ensures fractional recovery and only the cuvée juice was selected for fermentation. Of the cuvée, 50% was fermented in specific Piece Champenoise 205-litre barrels. Only 7% new barrels are added each year to the balance of older barrels to ensure harmony of the wood integration during fermentation. After fermentation, the wine was aged in barrels for 5 months and then selectively blended with other parcels of the best Chardonnay that were fermented in stainless steel. The final blended base wine was then bottled for the second fermentation with yeast contact of at least 48 months before disgorgement. Residual sugar: 4.5g/l. Bottled at 12%. (Bottle size 750ml)

Nose: Aromas of fresh limes, green apples, pears and lemon zest on the nose.

Palate: Delicately balanced flavours of succulent citrus, apple and spice. Lovely fruit purity with notes of pear drops and green apples.

Finish: Refreshing acidity with a yeasty complexity, notes of buttered toast and brioche lingering on the finish.

#CC